INFLUENCE OF EUCHEUMA ADDITION ON THE PROPERTIES AND NANOSTRUCTURES OF YELLOW CAKES

Abstract

Eucheuma as a seaweed was applied in cakes to reduce calories while provide nutrients. Mono-diglyceride (MDG) was further added as a modifier. To investigate the influence of eucheuma and MDG on yellow cake, physicochemical and sensory properties were analysed. Moreover, the mechanism behind property changes was investigated by analysing nanostructures. The relationship between properties and nanostructures was analysed by Pearson correlation. The results showed that eucheuma influenced cake qualities because of increased hardness, darker colour and seaweed taste. Texture properties were affected by water holding capacity of eucheuma and by emulsification of MDG. AFM images indicated that eucheuma changed the size of gliadin significantly and MDG generated more uniform aggregates, while thin layer structure of glutenin did not change significantly. Overall, 9% eucheuma replacement with 1% of MDG was a promising recipe.